Rosa: grapefruit and rose water dessert recipe
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ROSE WATER SORBET
- Mineral water 130 g
- Rose water 35 g
- SOSA hot inulin 25 g
- Sugar 30 g
- SOSA glucose powder DE33 20 g
- SOSA Dextrose 10 g
- SOSA carob bean gum 0,5 g
- SOSA guar gum 0,5 g
- Pink grapefruit zest 5 g
Heat the mineral water and rose water to 105°F (40°C).
Add the inulin, sugars, and gums, then bring to a boil.
Add the grapefruit zest.
Blend and freeze in a Pacojet cup. -
ROSE CHANTILLY CREAM
- Whipping cream 50 g
- Sugar 20 g
- SOSA gelatin powder 220 bloom 1 g
- Water 5 g
- Mascarpone 25 g
- Whipping cream 145 g
- NOROHY Organic Rose water 10 g
Heat the cream and sugar to 175°F (80°C), then add the bloomed gelatin.
Add to the mascarpone, cream and rose water.
Blend. -
GRAPEFRUIT AND ROSE WATER CONFIT
- Pink grapefruit 110 g
- Sugar 35 g
- Pink grapefruit purée 10 g
- Sugar 15 g
- SOSA pectin NH 3 g
- Lemon juice 10 g
- NOROHY Organic Rose Water 10 g
Prick the grapefruits with a toothpick (allow 20% more starting weight for mandarins).
Blanch 3 times, cooling thoroughly between each time.
Remove seeds and pith.
Place the grapefruits and the first amount of sugar in a Robot Coupe.
Blend finely and add the grapefruit purée.
Heat the mixture to 105°F (40°C), add the pectin NH and sugar and bring to a boil.
Add the lemon juice and rose water, blend and chill.
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PINK GRAPEFRUIT SWISS MERINGUE
- Egg whites 115 g
- Sugar 231 g
- Pink grapefruit 0,5 pce/s
In the bowl of a stand mixer on a double boiler, mix the egg whites and sugar and heat to 130/150°F (55/60°C).
Remove the bowl from the heat and beat with a whisk attachment. Zest the grapefruit and fold the zest into the meringue. -
Pink Opaline
- SOSA fondant 35 g
- Sugar 35 g
- Glucose DE35/40 35 g
- SOSA rose petals 1 g
Heat the fondant, glucose and sugar to 320°F (160°C).
Spread out on a silicone mat and leave to cool.
Once cold, blend the mixture with the rose petals in a food processor.
Store the powder in a firmly sealed box. -
ASSEMBLY AND FINISHING
- Pink grapefruit 300 g
Make the rose sorbet, Chantilly cream and confit.
Make the Swiss meringue, arrange 6cm-diameter balls on a silicone mat and dry in the oven at 160°F (70°C).
Press down on the balls with a tablespoon halfway through cooking to hollow out the center, and leave to dry in the oven.
Spread the remaining meringue on a flower-shaped stencil and dry in the oven at 160°F (70°C).
Cut out grapefruit segments.
Scrape out the remaining grapefruit pulp, loosening it from the pith in a bowl of cold water.
Strain the pulp and place on absorbent paper with the segments. Keep refrigerated.
Make the opaline and sprinkle it with a teaspoon onto a flower-shaped stencil placed on a lightly greased silicone mat.
Bake the opaline for 2 minutes in an oven at 355°F (180°C).Here it is! Just taste it & serve it to your customers: they’ll be delighted by this so delicious and refined dessert!
